Here is a tasty and unusual recipe from the French Caribbean island of Martinique. It is a perfect example of the fusion fare found throughout the islands. This lamb curry brings together the French's technique of cooking with wine, India's curry and native American ingredients - a trifecta of deliciousness.

If some of these ingredients are hide to find in your area, here are some substitutions you can try: goat for lamb, green papaya for green mango, Colombo powder for curry powder, cassava for potatoes, butternut squash for West Indian pumpkin, and zucchini for chayote.

Ingredients

• 1/4 cup peanut oil (or vegetable oil)
• 3 pounds lamb (or kid, boneless, cut into large cubes)
• 2 onions (peeled and diced)
• 2 garlic cloves (peeled and crushed)
• 1 tablespoon tamarind pulp
• 1 green mango (or green papaya, peeled and chopped)
• 1 1/2 tablespoons curry powder (or Colombo powder)
• 2 cups French dry white wine (or your preference)
• 1 pound potatoes (or cassava, peeled and cubed)
• 1/2 pound West Indian pumpkin (or butternut squash, peeled and cubed)
• 1 chayote (or zucchini, peeled and sliced)
• salt
• 1 teaspoon lime juice
• 2 tablespoons dark rum

• Prep Time: 20 minutes
• Cook Time: 120 minutes

• Total Time: 140 minutes
• Yield: 6 servings

Preparation

In a large deep sided frying pan, heat the peanut oil over medium heat. When it is hot enough, add the lamb and lightly brown it on all sides. Remove the browned meat pieces with a slotted spoon and place in a stove top Dutch oven or heavy pot.

In the hot oil remaining in the frying pan, sauté the onions until translucent. Then stir in the crushed garlic, tamarind pulp, green mango and curry powder.

Cook the mixture for 5 minutes, stirring occasionally to prevent sticking or burning.

Add the mixture to the lamb in the Dutch oven. Add the white wine to the mixture. Bring it to a simmer over medium heat and cook at a gentle simmer for 1 1/2 hours. Then add the potatoes, West Indian pumpkin, chayote, and salt to taste.

The liquid in the pot should not be overly abundant, but if there doesn't seem to be enough you can add a little water. You are aiming for a thick curry sauce consistency.

Cover the mixture and continue to simmer for another 30 minutes or until the vegetables are cooked through and the lamb is soft and tender.

Stir in the lime juice and rum during the last 5 minutes of cooking time. It's ready when the alcohol has cooked off.

Serve over rice with a fried ripe plantain or tostones.

More:

How to make Lamb Curry - Meat Curry from our Indian food Expert